Carrot Cake Cheesecake
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Little Sunny Kitchen · by Diana

Carrot Cake Cheesecake

NUTRITION · PER SERVING365M COOK
CAL 33%·PRO 18%
CARBS 43G27% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER29G TOTAL SUGAR
FAT 51G70% OF CAL
19G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sophisticated two-in-one dessert combining creamy vanilla cheesecake with a moist, spiced carrot cake layer, topped with whipped cream and pecans. Perfect for spring celebrations or any special occasion.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 24 ounces full fat cream cheese (softened)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¾ cup avocado oil (or canola oil)
  • 1 ½ cups finely shredded carrots
  • ½ cup chopped toasted pecans
  • ⅓ cup shredded sweetened coconut
  • 2 cups whipped cream (or stabilized whipped topping)
  • ¾ cup chopped toasted pecans
PREP
45M
SODIUM
403MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.